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Greek Tortellini Salad with Lemon-Olive Dressing
Youssef Hb

Greek Tortellini Salad with Lemon-Olive Dressing

My grandmother’s Greek Tortellini Salad is a vibrant Mediterranean dish with tender cheese tortellini, crumbled feta, and crisp vegetables. The lemon-olive dressing ties together the briny olives, sweet tomatoes, and pickled red onion for a tangy, refreshing flavor that shines in summer meals or quick weeknight dinners.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 6 servings
Course: DINNER
Cuisine: Mediterranean
Calories: 400
Ingredients Method Notes

Ingredients
  

  • 20 oz cheese tortellini (pre-cooked or fresh)
  • 1 cup cherry tomatoes (halved, use heirloom for sweetness)
  • 1 cucumber (diced in ½-inch cubes)
  • ½ red onion (thinly sliced for mellow flavor)
  • 1 cup Kalamata olives (dry or pitted for ease)
  • 1 cup feta cheese, crumbled (substitute with vegan feta)
  • 1 cup bell peppers (diced, red or yellow for color)
  • ¼ cup extra virgin olive oil
  • 3 tbsp lemon juice (freshly squeezed)
  • 1 tsp oregano (fresh or dried, substitute with thyme)
  • 1 tsp garlic powder (optional with 1 clove minced garlic)
  • ½ tsp salt (adjust to taste)

Method
 

  1. Bring 4 quarts (3.8 liters) water to a boil in a large pot.
  2. Stir in 1½ tsp salt to season the pasta.
  3. Add tortellini; boil for 8 minutes or as per package instructions.
  4. Drain pasta into a colander then immediately submerge in ice water to halt cooking.
  5. Pat dried tortellini thoroughly with paper towels.
  6. Halve 1 cup cherry tomatoes; drain on paper towels for 5 minutes to remove moisture.
  7. Dice 1 cucumber and 1 cup bell pepper into ½-inch cubes.
  8. Thinly slice ½ red onion; let soak in cold water for 10 minutes to mellow sharpness.
  9. Dry onions with a clean cloth to remove excess liquid.
  10. In a small bowl, whisk olive oil, lemon juice, oregano, garlic powder, salt, and ground black pepper until emulsified.
  11. Taste and adjust the dressing’s seasoning.
  12. In a mixing bowl, combine cooked tortellini, drained cherry tomatoes, cucumbers, bell peppers, and Kalamata olives.
  13. Pour the dressing over the salad and gently toss until evenly coated.
  14. Chill at least 30 minutes before serving to allow flavors to meld.

Notes

Use vegan feta cheese for a plant-based version.
Kalamata olives provide bold brininess; adjust the quantity to taste.
For peak crunch, drain tomatoes and onions completely before assembling.
This salad pairs well with crusty bread and a side of olives for extra flavor.
Store leftovers in an airtight container with dressing removed overnight to prevent sogginess.